Slow Fish Dinner at the Pacific Institute of Culinary Arts
One of my favourite venues for events is the Pacific Institute of Culinary Arts in Granville Island. They’ve got eight kitchens where chefs can set up and strolling around between them with a glass of wine in hand is pure bliss! Now add in a celebration of local sustainable fish and seafood and some great BC wine and you really have a party.
This is exactly what’s happening September 23 at PICA! Following a reception, during which Salmon-Safe St-hubertus and Oak Bay Frizzante Rose wine will be served along with canapes prepared by the students, 8 chefs will be serving exceptional tasting dishes in the 8 kitchens at PICA.
Grazing through the kitchens, you will have a chance to talk to the chefs and winery representatives about their passion for what they do!
The Chefs
Warren Chow, Juniper
Jason Harris, Colette Grand Café at Holt Renfrew
Edgar Kano, Four Seasons Hotel
Greg McCallum, Le Crocodile
Andrea Carlson, Burdock & Co
Julian Bond, Pacific Institute of Culinary Arts
Mark Singson, Food Art Music
Welbert Choi, Forage
The 8 chefs will prepare dishes from a variety of sustainable BC fish and seafood which may include some of the following delicacies:
Albacore Tuna
Arctic Char
Geoduck
Honey Mussel
Humpback Shrimp
Octopus
Pink & Spiny Scallop
Sea Urchin
Sturgeon
Each dish will be paired with a different wine from BC wineries supplied by
Peacock & Martin Imports
St. Hubertus and Oak Bay Estate Winery
Intersection Estate Winery
With more to come…
With dessert by Maestro James Coleridge, Uno Gelato
About The Chefs’ Table Society of British Columbia
The Chefs’ Table Society of British Columbia is a registered, non-profit society composed of BC’s leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit chefstablesociety.com. Get social with the chefs on Facebook, Instagram, or Twitter.
About Slow Fish Canada
Slow Fish Canada is a campaign that focuses on issues related to fisheries, and encourages only the seasonal consumption of wild salmon, discourages the consumption of any form of farmed salmon, and is committed to the restoration of wild salmon stocks. Learn more about the Slow Fish Movement at www.slowfood.com/slowfish/. Follow Slow Food Canada on Facebook and Twitter.
